Need a fast yet satisfying dinner? This Greek Chicken and Penne meal fits the bill. This weekend I pre-made 7 different meals to prepare for the busy week ahead. This easy Greek Chicken recipe came to gether quickly and will be ready to be heated at a moment's notice (after weeknight basketball games).
Prepped meals ready for the upcoming week to include the Greek Chicken and Penne.
Greek Chicken and Penne
Ingredients:
1 16-ounce package of penne pasta (cooked until al dente and drained)
1 1/2 Tablespoons butter
1 onion (it is desired to be a red onion but I have used yellow onions)
2 cloves minced garlic
1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
8 ounces of pitted Kalamata olives, drained (you could use green olives)
14 ounce jar of artichoke hearts, drained
1 - 2 fresh tomatoes, chopped
3/4 cup feta cheese, crumbled (you can use more to sprinkle on top when serving if you'd like)
2 Tablespoons lemon juice
1 teaspoon dried oregano
salt and pepper to taste
Optional: 1 Tablespoon zest of lemon, 3 Tablespoons fresh chopped parsley
Instructions:
1. Over medium high heat, melt butter. Add onion and garlic and cook about 2 minutes. Add chopped chicken and continue cooking until golden brown about 6 minutes.
2. Reduce heat to medium-low. Add artichoke hearts, olives, tomatoes, feta cheese, lemon juice, oregano, salt and pepper and optional ingredients, if using. Cook until heated through, about 2 to 3 minutes. Toss with pasta. Serve warm.
To match the craziness of the week, I forgot to snap a photo of the finished dish and remembered just in the nick of time...right before The Hubs was about to take a lunch break at work. I texted him to please snap a quick pic via his phone and this is what he sent! Special thanks to the Hubs.
